Meatless Monday: Zesty Tofu Bites

Best Health

I’ve become a big fan of dinners where I can make a big batch, and then either pack the remaining for lunch the next day or freeze for later. These tofu bites are delicious whether served right away or reheated the next day. Ingredients1 package extra firm tofu1 egg1 carrot1 Tbsp (15 mL) fresh minced […]

I’ve become a big fan of dinners where I can make a big batch, and then either pack the remaining for lunch the next day or freeze for later. These tofu bites are delicious whether served right away or reheated the next day.

Prep by pressing the tofu to remove excess moisture. Do this by wrapping the tofu in a clean dish cloth or paper towel and sandwiching it between two plates. Place something heavy on top like a large soup can and let sit for at least 15 minutes, preferably 30.

Grate carrot and squeeze the shavings with paper towel to remove excess liquid.

Crumble tofu into the mixture and mash everything together until it’s completely mixed. Add 3 Tbsp (45 mL) flour and mix. Scoop out balls of the tofu mixture (about 1 Tbsp (15 mL) each in size). Place balls on a baking sheet and flatten each so it’s about 1 inch thick. Sprinkle each side of tofu bites with flour.

Place 5-6 tofu bites in a frying pan coated with olive oil and cook over medium heat until lightly browned; about 2-3 minutes each side. Repeat with remaining bites and add more olive oil as needed.